Snowdrop Cookies.

As it’s 80 degrees outside consistently day to day now, it’s time to retire cake for breakfast. It’s officially the end of spring, or summer if the sky would have us believe and while cake is appropriate for cold weather breakfast, cookies are the new hot thing for endless summer days.

One day, yes, all my teeth will fall out. Most likely earlier than average, considering the amount of sugar going into my breakfasts. But that day is not now, or even later this week and thus, it’s cookies for breakfast.

A little chocolate here, bittersweet and white together, combined for a perfect brownie-like bite. Counteract the richness with a healthy dose of pristine powdered sugar and hello Snowdrops.

It’s summer outside but in the cookie jar, it’s only winter. Snowdrops, or chocolate crackle cookies, are one of those lovely baked goods that are more impressive in appearance that one would expect, considering how easy they are to make. A little rolling of the dough, a powdered sugar bath and voila! Snowdrop cookies by the dozen.

Eventually I suppose, I’ll have to sit down and make a real breakfast. One with flax, orange juice, and maybe some wheat toast, a breakfast that is lacking in large quantities of sugar. There’ll be no sugar in my coffee, no cookies in sight. But hey, I’m about a month off from the end of school. I think a couple cookies are in order.